Crunchy Celery And Carrots

Crunchy Celery And Carrots

What You Need:

4 C of carrots, sliced
3 C of water
1/2 tsp salt
2 C of celery, sliced
2 tbsp butter
1 tsp dill weed
1 C of pecans, chopped

How to Make It:

Place the carrots in a saucepan.
Pour the water over the carrots and place the saucepan over medium heat.
Sprinkle the salt into the water and stir slightly to combine.
Bring the water to a rapid boil.
Reduce the heat and cover the pan.
Cook the carrots for 10 minutes.
Add the celery to the carrots and recover the pan.
Continue cooking 5 minutes or until the carrots and celery are fork tender.
Drain well and set aside keeping them warm.
Place the butter into a small skillet over medium heat.
When the butter has completely melted stir in the dill weed until well combined.
Stir in the pecans being sure they are coated well with the butter mixture.
Sauté the pecans for 8 minutes or until toasted.
Sprinkle the toasted pecans over the vegetables.

Makes 8 servings

This tasty side dish will help make any summer meal complete. Add strips of red bell pepper for a more colorful dish.